Mississippi Pot Roast (Slow Cooker + From Scratch)

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Mississippi Pot Roast (Slow Cooker + From Scratch)

This Mississippi pot roast is the easiest chuck roast recipe ever! The beef becomes ultra-tender with a rich, buttery flavor. Watch the video below to see how I cook it in my kitchen!

Prep Time10

Cook Time8 4

Total Time8 14

Course: Dinner

Cuisine: American, Southern

Keyword: Crockpot Recipe, Mississippi Pot Roast, Mississippi Pot Roast Recipe, Slow Cooker Recipe

Servings:

Author: Lisa Bryan

Equipment

Slow Cooker My favorite Crockpot!

Ingredients

For searing the beef

4 to 4 ½ pounds boneless beef chuck roast
2 tablespoons olive oil or avocado oil
1 ½ teaspoons kosher salt
1 teaspoon ground black pepper

For the homemade seasoning

1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried parsley
1 tablespoon dried dill

Remaining ingredients

¼ cup pepperoncini brine
2 tablespoons cornstarch
1 tablespoon Worcestershire sauce
1 tablespoon tamari soy sauce
6 to 8 pepperoncini peppers
4 tablespoons unsalted butter cut into pieces

US - Metric

Instructions

Season the beef. Pat the chuck roast dry and season with salt and pepper. Heat the oil in a large skillet over medium-high heat. Sear the roast for 3 to 4 minutes per side until well browned. Then place in a 6 to 8-quart slow cooker.
Add the seasoning. In a small bowl, stir together the garlic powder, onion powder, parsley, and dill. Sprinkle evenly over the beef.
Add the liquids. In a small bowl, whisk together the pepperoncini brine, cornstarch, Worcestershire sauce, and tamari soy sauce. Pour over the beef.
Add the butter and peppers. Place the butter pieces on top and pepperoncini peppers around the beef.
Cook and shred. Cover and cook on low for 8 to 9 hours, until the beef is very tender. Shred the meat in the slow cooker with 2 forks, mixing into the gravy.
Serve. Serve with mashed potatoes, mashed sweet potatoes (my favorite), roasted potatoes or rice. If you'd like, garnish with chopped parsley on top.

Video

Notes

If you're gluten-free, always make sure to check the ingredient list of your Worcestershire sauce.
You don't need to add any extra beef broth to this (I tested it that way the first time and it was too liquidy). The chuck roast produces plenty of liquid as it cooks.
If you'd like a thicker gravy, you can remove the meat from the slow cooker and shred on a serving platter. Then, whisk an extra tablespoon or two of cornstarch to the liquid in the slow cooker, and cook for an additional 5 to 10 minutes, until thickened.
Storage tip: Store leftovers in the fridge for 4 to 5 days or in the freezer for up to 3 months.

Nutrition